scholarly journals Effect of pH, heat treatment and enzymes on the antifungal activity of lactic acid bacteria against Candida species

2017 ◽  
Author(s):  
Bulgasem, B. Y. ◽  
Hassan, Z. ◽  
Huda-Faujan, N. ◽  
Ali, R. H. ◽  
Lani, M. N. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Candida Species ◽  
Effect Of Ph

scholarly journals Antifungal Activity of Lactic Acid Bacteria Strains Isolated from Natural Honey against Pathogenic Candida Species

Mycobiology ◽  
2016 ◽  
Vol 44 (4) ◽  
pp. 302-309 ◽  
Author(s):  
Bulgasem Y. Bulgasem ◽  
Mohd Nizam Lani ◽  
Zaiton Hassan ◽  
Wan Mohtar Wan Yusoff ◽  
Sumaya G. Fnaish
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Candida Species ◽  
Natural Honey

A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment

2004 ◽  
Vol 69 (8) ◽  
pp. M246-M250 ◽  
Author(s):  
J.G. LeBlanc ◽  
M.S. Garro ◽  
G. Savoy Giori ◽  
G. Font Valdez
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Lactic Acid Bacteria

scholarly journals Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications

2018 ◽  
Vol 9 ◽  
Author(s):  
Marcia Leyva Salas ◽  
Anne Thierry ◽  
Mathilde Lemaître ◽  
Gilles Garric ◽  
Marielle Harel-Oger ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Pilot Scale

scholarly journals Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Food Control ◽  
2014 ◽  
Vol 46 ◽  
pp. 91-97 ◽  
Author(s):  
Elsie Y.L. Cheong ◽  
Amrita Sandhu ◽  
Jayaram Jayabalan ◽  
Thu Thi Kieu Le ◽  
Nguyen Thi Nhiep ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Penicillium Commune ◽  
The Common

The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavour

1963 ◽  
Vol 30 (1) ◽  
pp. 87-99 ◽  
Author(s):  
J. G. Franklin ◽  
M. Elisabeth Sharpe
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Heat Treatments ◽  
Moisture Contents ◽  
Definite Effect ◽  
Group D ◽  
Gram Positive Cocci ◽  
Definite Correlation

SummaryThe numbers and types of non-starter lactic acid bacteria, lipolytic bacteria and group D streptococci in cheese milks and corresponding Cheddar cheeses have been studied and their relationship to cheese flavour discussed. Different milks, heat-treatments and starters were used, and their association with flavour investigated. The pH and fat, salt and moisture contents of the cheeses were also determined.The non-starter lactic acid flora consisted mainly of Lactobacillus casei, L. plantarum, L. brevis, L. buchnerii, Pediococcus spp. and Leuconostoc spp. Lactobacillus casei was nearly always present in the milks and cheeses, predominating in most of the cheeses, particularly in those made from milk which received the most severe of the three heat-treatments tested (160°F for 17 sec). Leuconostocs were not found in any of the cheeses. Other species sometimes occurred in approximately equal numbers to L. casei, particularly in cheeses manufactured from the milder heattreated milks. Cheeses made from milk receiving the highest heat-treatment contained fewest bacteria and scored lowest for flavour. The average flavour scores increased as the number of species contributing to the non-starter lactic acid flora at the time of tasting increased.The lipolytic organisms capable of hydrolysing butterfat consisted mainly of Gram-positive cocci, predominantly Staphylococcus saprophyticus. The group D streptococci occurred infrequently, Streptococcus faecium being the most commonly occurring species.A definite correlation was found to exist between the starters used and the flavour of the cheeses. The pH of the cheeses was associated with the flavour, but the fat, moisture and salt contents of the cheeses showed no definite effect.

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 307-314 ◽  
Author(s):  
Grazina Juodeikiene ◽  
Elena Bartkiene ◽  
Darius Cernauskas ◽  
Dalia Cizeikiene ◽  
Daiva Zadeike ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Wheat Grains ◽  
Fusarium Mycotoxin ◽  
Mycotoxin Reduction

scholarly journals Pengaruh pH terhadap Produksi Antibakteri oleh Bakteri Asam Laktat dari Usus Itik

2017 ◽  
Vol 15 (3) ◽  
Author(s):  
Rudy Sutrisna ◽  
Christina Nugroho Ekowati ◽  
Edelina Sinaga Sinaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Analysis Of Variance ◽  
Antibacterial Effect ◽  
Inhibition Zone ◽  
Bacterial Isolates ◽  
Clear Zone ◽  
Effect Of Ph ◽  
Randomized Design ◽  
Completely Randomized Design

This study aimed to determine the effect of pH on the production of antibacterial by lactic acid bacteria. This study uses a completely randomized design factorial 3X 5 (3 X 5 treatment of bacterial isolates pH) with three replications. The first factor consisted of pH 4, pH 5, pH 6, pH 7, pH 8, and the second factor that isolates B2, B7, B8, whereas the parameters consists of a clear zone. The amount of production is determined by the size of the diameter of antibacterial inhibition zone against Salmonella sp. Differences in the production of antibacterial determined based on the results of analysis of variance. The treatment significantly further test BNT at 5% level. The results showed that the effect of media pH test based on the potential for the production of antibacterial effect. The diameter of the largest clear zone produced by B7 isolates at pH 6 was 17.2 mm, 17.1 mm B8 and B2 at pH 7 at 16.7 mm. The smallest diameter of the clear zone produced by B8 at pH 4 was 15.1 mm, B2 at pH 6 there is a clear zone of 12.7 mm and isolate B7 at pH 5 of 11.5 mm Keywords: Antibacterial, Lactic Acid Bacteria, pH, Salmonella sp, Clear zone

scholarly journals Effect of Abiotic Factors on the Antifungal Activity of Lactobacillus Strains Isolated from Commercial Dairy and Fermented Foods from Federal Capital Territory, Nigeria

2021 ◽  
pp. 70-78
Author(s):  
Mercy Aboh ◽  
Ngozi Amaeze ◽  
Ijeoma Ikeji ◽  
Peters Oladosu
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Aspergillus Fumigatus ◽  
Inhibitory Activity ◽  
Abiotic Factors ◽  
Fungal Growth ◽  
Effective Alternative ◽  
Dual Culture ◽  
Antifungal Compounds

Increasing consumer demand for natural products have renewed food industry attention in bio preservation. Lactic acid bacteria are of particular interest as effective alternative to chemical preservation because of their food grade status. This work explores the effect of antifungal compounds produced by isolates of Lactobacillus sp on some selected pathogenic fungi growth. Samples of diary and fermented products were purchased from commercial vendors within the Federal Capital Territory (FCT) and screened for the presence of Lactobacillus sp. The Lactobacillus sp isolated were screened for antifungal activity against Aspergillus fumigatus, Candida albicans and Trichophyton rubrum using a dual culture assay. Strains with antifungal activity were identified and the fungal inhibitory activity was further evaluated. The effect of abiotic factors on the antifungal activity was evaluated by overlay assay under different temperature and pH. Majority of the identified isolates belonged to the genus Lactobacillus. Lactobacillus sp. produced antifungal compounds under different temperatures (25ºC, 30ºC and 37ºC). The antifungal compounds produced by Lactobacillus strains showed greater inhibitory activity on Aspergillus fumigatus. At 30ºC the percentage zones of inhibition range were 44.4%- 60.4%. All isolates showed stronger antifungal activity when grown at pH 4.0 and 5.0. At a pH 2.0 there was a total inhibition of fungal growth however, there was no inhibition of fungal growth at the pH 7.0. Lactic acid bacteria can be employed as effective alternative to chemical preservatives in food. Temperature and pH of the culture medium could influence the production of antifungal compounds by lactic acid bacteria.

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